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Pike Mkt recovery


Garlic Lamb Chops

Serves 2


  • 8 ½-inch thick grass fed lamb loin chops (about 2 lbs)
  • Kosher salt and freshly ground pepper
  • 1-1/2 tsp fresh thyme
  • 3 tbsp extra light olive oil
  • 10 organic garlic cloves, halved
  • 3 tbsp water
  • 2 tbsp fresh organic lemon juice
  • 2 tbsp organic parsley, minced
  • Crushed red pepper to taste


1. Sprinkle salt, pepper, and thyme on the lamb. In large skillet, heat olive oil until shimmers (275-300 degrees). Add chops and garlic and cook over moderately-high heat until chops are browned on bottom, about 3 minutes. Turn chops and garlic over and cook until chops are browned, about 2 minutes longer for medium. Transfer to plates, leaving garlic in the skillet.

2. Add water, lemon juice, parsley, and crushed red pepper to the skillet and cook, scraping all browned bits together, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb and serve immediately. (It's not necessary, but a little butter is always good! Or try a different approach with rosemary or basil olive oil.)

September 2021

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